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Bamboo I
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Tse, Lun
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Chef Charlie Trotter









Octagonal "Mei- P"Ing" Vase with White and Blue Decoration, from Baoding, Hebei, Yuan Dynasty
Octagonal "Mei- P"Ing"
Vase with White and Blue
Decoration, from Baoding,
Hebei, Yuan Dynasty
Giclee Print

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Sashimi, a Type of Sushi
Sashimi, a Type of Sushi
John James Wood
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Garden Dance II
Garden Dance II
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Li-Leger, Don
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Asian Urn in Blue & White II
Asian Urn in Blue and White II

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Green Bamboo
Green Bamboo

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La Belle Cuisine


Recipe Source:
Charlie Trotter
Cooks at Home

by Charlie Trotter, © 2000,
Ten Speed Press, Berkeley


“This menu has a strong Asian direction and could be served
with a great bottle of sake.  Edamame (fresh soybeans) would
be a nice addition to the beginning of the meal.”


Shrimp Maki Rolls with
Roasted Red Bell Pepper Aioli
Serves 4

1/4 cup chopped roasted red bell pepper
1/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

1/3 cup sushi (or maki) rice
1 cup water
1 1/2 tablespoons sugar
2 tablespoons rice wine vinegar
4 ounces cooked shrimp, chopped
2 scallions, chopped
Salt and freshly ground black pepper

2 sheets nori

To prepare the aioli:  Purée the roasted red pepper, mayonnaise, and
lemon juice until smooth. Season to taste with salt and pepper.
To prepare the filling
:  Rinse the rice under cold running water until the water runs clear. Combine the rice and water in a small saucepan and
simmer over medium-low heat for 20 to 25 minutes, or until tender. Cool
to room temperature. Combine the sugar and vinegar in a small bowl,
pour over the rice, and stir gently until mixed.
Combine the shrimp and scallions in a medium bowl and season to taste
with salt and pepper.
To prepare the maki roll
:  Lay a sheet of nori on a maki roller or a piece
of plastic wrap. Place 1/2 cup of the rice on top of the nori. With moist
hands, spread the rice flat, leaving a 2-inch border at the top of the nori. Spread 1 tablespoon of the aioli over the rice. Spoon half of the shrimp mixture across the middle of the rice.
Using the maki roller or the plastic wrap, start from the bottom and carefully roll up the nori sheet, creating a firm, smooth maki roll. Moisten the 2-inch border of the nori with water and fold over the roll to create a seal. Set aside and repeat the process with the remaining ingredients.
Let the maki rolls stand for 5 minutes at room temperature, and then slice them into 1 1/2-inch pieces on the diagonal. Serve with the remaining red
bell pepper aioli as a dipping sauce.

Insights:  Nori is the dried, pressed seaweed traditionally used to wrap maki rolls
and different types of sushi. Maki rollers are thin pieces of bamboo tied together
into a flexible sheet. Both nori and maki rollers are available in the Asian
section of many grocery stores, and they can be found in any Japanese market.
Although it may be tempting to prepare the maki rolls ahead of time and
refrigerate them, don't do it. Refrigerating causes the nori to become soggy and
the rice to become gummy, completely changing the texture of the maki roll .

Wine suggestion:  Choose a Cremant d’Alsace with the texture to stand up
to the rich shellfish and aromatics to highlight the Asian spices.


Egg Drop Soup with Ginger-Braised Chicken
Serves 4

4 chicken thighs, boned
Salt and freshly ground black pepper
1 tablespoon canola oil
1 yellow onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1/4 cup peeled and chopped fresh ginger
2 quarts chicken stock
1/2 cup lemon thyme sprigss
1 egg, lightly beaten
2 tablespoons chopped scallions

To braise the chicken:  Season the chicken with salt and pepper. Heat the canola oil in a large sauté pan over medium-high heat, add the chicken, and cook for 2 minutes on each side, or until golden brown. Add the onion,
carrot, and celery to the pan and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the ginger and cook
for 2 minutes. Add the chicken stock to the pan, cover, and cook over medium-low heat for 30 to 40 minutes, or until the chicken is tender.
Remove the chicken from the liquid and remove and discard the skin.
Strain the braising liquid through a fine-mesh sieve, skim and discard the
fat, and set aside. Cut the chicken into bite-size pieces.
To prepare the soup
:  Place the reserved braising liquid in a medium saucepan and bring to a simmer over medium heat. Add the lemon thyme
and simmer for 3 minutes. Strain through a fine-mesh sieve and season to taste with salt and pepper. Return the liquid to the saucepan and bring it
to a gentle simmer over medium-low heat. Slowly stir in the egg and
immediately remove the pan from the heat.
Place some of the chicken in the center of each bowl. Ladle the soup
into the bowls, sprinkle with the scallions and top with freshly ground
black pepper.

Insights:  Lemon thyme can sometimes be difficult for a home cook to find.
If you aren’t able to purchase it, use regular thyme and a scant 1/2 teaspoon
finely grated lemon zest.

Wine suggestion:  Blanc de Blancs Champagne has the texture to match
the soup and the effervescence to highlight the ginger.


Cilantro-Crusted Tuna Loin with
Bok Choy and Lemon-Sesame Vinaigrette
Serves 4

1/4 cup freshly squeezed lemon juice
1 tablespoon rice wine vinegar
3 tablespoons sesame oil
5 tablespoons canola oil
Salt and freshly ground black pepper

1 head bok choy, sliced

Four 4-ounce pieces sashimi-grade tuna loin
2 tablespoons canola oil
Salt and freshly ground black pepper
1/3 cup finely chopped fresh cilantro

To prepare the vinaigrette:  Combine the lemon juice and vinegar in a
small bowl and whisk in the sesame and canola oils. Season to taste with
salt and pepper.
To prepare the bok choy
:  Heat 1/4 cup of the vinaigrette in a large sauté
pan over medium heat. Add the bok choy and cook for 6 to 8 minutes, or
until the bok choy is just cooked.
To prepare the tuna
:  Rub the tuna with 1 tablespoon of the canola oil , season with salt and pepper, and coat with the cilantro. Place the remaining
1 tablespoon canola oil in a hot sauté pan over high heat and quickly sear
each side of the tuna for 1 minute, or until golden brown. The tuna should
still be quite raw in the center. Slice each piece in half on the diagonal and season the inside flesh with salt and pepper.
Spoon some of the bok choy in the center of each plate and top with 2
pieces of tuna. Spoon the vinaigrette over the tuna and around the plates.

Insights: Bok choy is a Chinese cabbage that is available in most grocery
stores. If you can find it, baby bok choy will make this dish a little more
visually interesting. If baby bok choy is available, buy 4 heads, cook them
whole, and place one in the center of each plate instead of the chopped
bok choy.

Wine suggestion:  A New World sparkling wine with forward fruit and
crisp toastiness is an excellent complement to the meaty fish.


Chilled Peach Soup with
Lemongrass Sorbet
Serves 4

6 peaches, peeled, pitted, and chopped
2/3 cup freshly squeezed orange juice
2/3 cup simple syrup

1 1/2 cups apple juice
1/4 cup freshly squeezed lemon juice
1/2 cup chopped lemongrass
1 tablespoon corn syrup
1/4 cup simple syrup *

1/2 cup peeled and finely diced peaches

* Bring 1 cup water and 1 cup sugar to a boil in a small saucepan, remove from the
heat and cool. The syrup may be kept in the refrigerator for up to 1 month.

To prepare the soup:  Purée the peaches, orange juice, and simple syrup
until smooth. Pour into a cheesecloth-lined sieve set into a large bowl and drain overnight in the refrigerator. Discard the pulp and keep the soup refrigerated until ready to serve.
To prepare the sorbet
:  Bring the apple and lemon juices to a boil in a medium saucepan and remove from the heat.  Add the lemongrass, cover,
and steep, off the heat, for 30 minutes. Strain into a medium bowl through
a fine-mesh sieve and stir in corn syrup and simple syrup. Refrigerate until thoroughly chilled and then freeze in an ice cream machine. Keep frozen
until ready to use.
Place a scoop of sorbet in the center of each bowl. Sprinkle the diced
peaches around the sorbet and spoon the soup into the bowls.

Insights:  Lemongrass, a popular ingredient in Thai cooking, is a tall, stalky
herb with a strong lemon flavor and fragrance. If you can’t find lemongrass,
lemon balm will work as well. Otherwise, make lemon sorbet by combining
1 1/2 cups simple syrup, 3/4 cup freshly squeezed lemon juice, and 1 table-
spoon corn syrup and freezing it in an ice cream machine.

Wine suggestion:  A sparkling dessert wine that is not too sweet will
complement the fruit and remain refreshing to match the sorbet.

Chef Charlie Trotter
Charlie Trotter Cooks at Home - Menu 1
Charlie Trotter Cooks at Home - Menu 3
Charlie Trotter Cooks at Home - Menu 4
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